If you’re dreaming of savory, slurpable noodles with vibrant veggies and a hint of heat, this Thai Rice Noodle Stir Fry Recipe is about to become your weeknight hero. Imagine glossy, silky strands of rice noodles tangled with crisp bell peppers, sweet carrots, tender eggs, and a crave-worthy sauce that hits every note—salty, tangy, slightly sweet, and wonderfully spicy. It’s the kind of dish that fills your kitchen with exciting aromas and wins applause from friends and family. You’ll love how quick and adaptable this Thai Rice Noodle Stir Fry Recipe is, no matter your skill level or what’s in your fridge!
Ingredients You’ll Need
This flavorful stir fry is all about a handful of essential ingredients that come together for a colorful, satisfying meal. Each one brings its own personality, from the chewy rice noodles to the crunchy peanuts on top. Here’s what you’ll gather to make your Thai Rice Noodle Stir Fry Recipe shine:
- Wide rice noodles: The chewy base that soaks up flavors and gives this dish its signature texture.
- Vegetable oil: For sizzling and bringing everything together without overpowering the fresh flavors.
- Garlic (minced): Aromatic and punchy, it infuses every bite with classic Thai undertones.
- Onion (sliced): Adds sweetness and depth to round out the flavors.
- Red bell pepper (sliced): Pops of color and a gentle crunch that brighten the stir fry.
- Shredded carrots: Bring a subtle sweetness and a rainbow-bright hue.
- Green onions (sliced): Freshness and a little bite sprinkled through at the end.
- Eggs (lightly beaten): Stirred in for pockets of protein and a glossy finish.
- Bean sprouts (optional): Add irresistible crunch and a burst of freshness.
- Fresh cilantro or Thai basil (optional): An herby lift for those who crave extra brightness.
- Chopped peanuts and lime wedges for garnish: Crunch, creaminess, and a citrusy zing that pulls it all together.
- Soy sauce: Lays the umami base for a savory sauce that hugs every noodle.
- Fish sauce (or extra soy sauce for vegetarian): Adds classic Thai depth, but is easily swapped for veggie enjoyers.
- Brown sugar: Brings just the right hint of sweetness to balance the salt and spice.
- Lime juice: Punches up the tang for irresistible flavor.
- Chili garlic sauce or sriracha: Dial the heat up or down to please your palate!
How to Make Thai Rice Noodle Stir Fry Recipe
Step 1: Prep the Rice Noodles
Start by cooking those wide rice noodles according to the package instructions. Once they’re tender, drain them completely and give them a rinse under cold water—this stops the cooking process and keeps the noodles from clumping together. Set them aside, and you’re halfway to noodle bliss already!
Step 2: Whisk Up the Sauce
Take a small bowl and whisk together the soy sauce, fish sauce (or its veggie alternative), brown sugar, lime juice, and your chosen chili sauce. Play with the spice level here: if you love things fiery, add another swirl of sriracha. Once it tastes just right, set the sauce aside—you’ll thank yourself when those sizzling noodles arrive in the pan.
Step 3: Sauté Aromatics
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, toss in the minced garlic and sliced onion. Let them sauté for a minute or two until fragrant and just starting to soften. The smells coming out of your kitchen right now? Nothing short of magical.
Step 4: Add the Veggies and Scramble the Eggs
Pile in the bell pepper and shredded carrots, giving everything a good stir-fry for three or four minutes. The vegetables should be slightly tender but still holding onto some crunch. Push them to the side of the pan, pour your beaten eggs into the empty space, and scramble until just set. Then, mix the eggs with the vegetables so every bite gets those silky bits of eggy goodness.
Step 5: Bring in the Noodles and Sauce
Now it’s time for the main event! Add your cooked rice noodles and pour that beautiful sauce right over everything. Use tongs or two spatulas to toss and coat each strand evenly—let the flavors soak in for one or two minutes until heated through and deliciously glossy. Then, stir in green onions and bean sprouts (if you’re using them) for a last touch of freshness.
Step 6: Serve and Garnish
With everything piping hot and bursting with fragrance, serve your Thai Rice Noodle Stir Fry Recipe immediately. Top each bowl with chopped cilantro or Thai basil, a scattering of peanuts, and a juicy lime wedge for extra punch.
How to Serve Thai Rice Noodle Stir Fry Recipe
Garnishes
The finishing flourishes take your Thai Rice Noodle Stir Fry Recipe from delicious to unforgettable. Sprinkle chopped peanuts for a nutty crunch, bright herbs (like cilantro or Thai basil) for fragrance, and an extra squeeze of lime for zippy freshness. If you’re feeling bold, an extra dollop of chili garlic sauce on top adds heat and color.
Side Dishes
A crisp cucumber salad or a simple bowl of steamed edamame make excellent companions for this stir fry, providing coolness and contrast. If you want something more traditional, try a bowl of Thai coconut soup or a plate of fresh spring rolls—their delicate flavors perfectly offset the bold noodles.
Creative Ways to Present
Pile your stir fry high on a platter and surround it with small bowls of extra garnishes so guests can customize each bowl. Or serve in individual noodle boxes for a fun, takeout-style vibe right at home. For an elegant touch, use banana leaves under each portion for authentic Thai restaurant flair!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Thai Rice Noodle Stir Fry Recipe, store the cooled noodles in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to three days, making them a fantastic option for meal prep or late-night cravings.
Freezing
While the fresh veggies and noodles in this recipe are best enjoyed right away, you can freeze leftovers in a pinch. Place portions in freezer-safe containers and use within a month—just be aware the texture of the noodles may soften slightly after thawing.
Reheating
To bring your Thai Rice Noodle Stir Fry Recipe back to life, reheat gently in a skillet with a splash of water or a drizzle of oil to loosen things up. Warm over medium heat, stirring frequently, until everything is steamy and delicious. The microwave works too, though the stovetop preserves the best texture.
FAQs
Can I make this Thai Rice Noodle Stir Fry Recipe gluten-free?
Absolutely! Swap out the soy sauce for tamari or coconut aminos, and double-check that your noodles and other sauces are certified gluten-free. You’ll still get all the flavor, minus the gluten.
What protein can I add to this stir fry?
Feel free to add tofu, shrimp, or sliced chicken for a protein boost. Cook your protein choice separately, then toss it in with the noodles at the end so every bite is balanced and satisfying.
Can I use different vegetables?
Definitely! This Thai Rice Noodle Stir Fry Recipe is as flexible as your produce drawer. Try snow peas, broccoli, baby corn, or mushrooms for a fun twist—just slice them thin so they cook quickly.
Is there a vegetarian option?
Yes—just use extra soy sauce in place of fish sauce, and stick with the vegetable options or tofu. You’ll have a completely meat-free dish that even omnivores will adore.
How spicy is this recipe?
It’s totally up to you! Start with less chili sauce for mild heat, or add more for a fiery kick. Serve extra sriracha on the side so everyone can adjust their spice experience.
Final Thoughts
If you love vibrant flavors and quick, satisfying meals, promise me you’ll give this Thai Rice Noodle Stir Fry Recipe a try. It brings the best of Thai-inspired cooking right to your kitchen, no passport required! Trust me, once you taste those tangled noodles with their punchy sauce and crisp veggies, this will be your new go-to for busy nights and casual get-togethers alike.
Print
Thai Rice Noodle Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the vibrant flavors of Thailand with this delicious Thai Rice Noodle Stir Fry recipe. Packed with colorful vegetables, protein-rich eggs, and a savory, slightly spicy sauce, this dish is sure to satisfy your cravings for a quick and flavorful meal.
Ingredients
Main Ingredients:
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts (optional)
- 1/4 cup chopped fresh cilantro or Thai basil (optional)
- Chopped peanuts and lime wedges for garnish
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1–2 teaspoons chili garlic sauce or sriracha (adjust to heat preference)
Instructions
- Cook Rice Noodles: Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
- Prepare Sauce: Whisk together all sauce ingredients in a small bowl. Set aside.
- Stir-Fry: Heat vegetable oil in a skillet, sauté garlic and onion. Add bell pepper, carrots, and eggs. Mix in cooked noodles and sauce. Stir in green onions and bean sprouts.
- Serve: Top with cilantro, peanuts, and lime. Enjoy!
Notes
- For extra protein, add tofu, shrimp, or chicken.
- Use tamari or coconut aminos for a gluten-free version.
- Stir-fried vegetables can be swapped based on season and preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
